How to Make Baked Mini Apple Cider Donuts

Baked Mini Apple Cider Cinnamon Sugar Donuts are just about the best thing ever! No need to run to the donut shop, you can bake a batch of these cuties any time of day… or night.

When apple cider season rolls around, these mini apple cider donuts are a fun treat to make at home. They’re baked in a mini donut pan, flavored with cinnamon and vanilla, and coated in cinnamon powdered sugar while they’re still warm.

I first made these when I bought a mini donut pan, and I loved how easy it was to make a batch right in my own kitchen. They’re small, soft, and perfect for a fall breakfast, an afternoon snack, or a little something sweet with a cup of coffee.

This version uses applesauce in place of added butter or oil in the batter. The apple cider adds flavor, while the cinnamon sugar coating gives each donut that familiar apple cider donut taste.

Why You’ll Love These Mini Donuts

• Easy to make at home. You don’t need a deep fryer or yeast, and the batter comes together in one bowl.
• Perfect for fall. Apple cider and cinnamon make these a great treat during apple picking season and throughout autumn.
• Bite sized. Mini donuts are fun to serve at breakfast, brunch, or a fall gathering.
• Simple ingredients. You may already have most of the ingredients in your pantry.

What Makes These Apple Cider Donuts Different?

Traditional apple cider donuts are often fried and coated in cinnamon sugar. These are baked in a donut pan, making them a simple alternative to frying at home.

Applesauce replaces the added butter or oil in this version. It helps add moisture to the batter, while the apple cider gives the donuts their seasonal flavor. The eggs still contribute some fat, so these are best described as made without added butter or oil rather than completely fat free.

Tips for Making Baked Apple Cider Donuts

Grease the donut pan. Even with a nonstick pan, a light coating of baking spray helps the donuts release easily.

Don’t overfill the pan. Fill each cavity about three quarters full to give the batter room to rise.

Check them early. Mini donuts bake quickly. Start checking at 6 minutes and remove them when they are set and cooked through.

Coat them while warm. Let the donuts cool just enough to handle, then roll them in the cinnamon powdered sugar mixture. The coating adheres best while they’re still slightly warm.

Want a richer texture? You can add 3 tablespoons of melted, cooled butter to the batter, as mentioned in my original recipe notes.

How to Store Apple Cider Donuts

These mini donuts are best enjoyed the day they’re made, especially while the cinnamon sugar coating is fresh.

Store any leftovers in an airtight container at room temperature for a day or two. Keep in mind that the coating may absorb moisture as the donuts sit.

If you’d like to make them ahead, you can bake the donuts, let them cool, and add the cinnamon powdered sugar coating closer to serving time.

Mini Donut Pan

Baked Pumpkin Donuts

Powdered sugar and cinnamon topped donuts are some of my all time favorites.

And if you like fried donuts, I have this simple recipe to make Pumpkin Donut Holes… these are so fun.

Pumpkin Funnel Cake is another great fall treat!

And be sure to try these Cinnamon Apples, they are warm and delicious and great for a side dish with dinner or for dessert and great over ice cream